Old Fashioned Stuffing with Giblets
As a kid, we never had stuffing with giblets for our Thanksgiving Turkey 🦃 dinner. Is it because my mother didn’t know how to cook with it or because no one enjoyed the taste of giblets? So basically, my first taste of this traditional dish was when I was a “young lady” – by the way I still am… lol! I had good ones but I also had horrible ones.
Stuffing with Giblets in it is not for everyone, I realize that, but when cooked properly, you’ll be surprised how many will enjoy it. My first attempt at making stuffing was when I was in my 20’s. When I started cooking 👩🍳 the giblets, I made sure all my guests were out of the kitchen (just like the IKEA commercial with Nona saying “tutti fuori” – everyone out). The logic behind my madness was to prove a point; if they don’t see, they won’t know and perhaps… just perhaps, they might like the stuffing.
Sure enough during dinner, everyone, that includes my mother 👵 and my brother, had my stuffing. My mother couldn’t stop asking what was in it and how delicious it was. For my brother, he didn’t say much but went for a second and third helping (his way to say “yummy”). I waited until after dinner when we were having our “digestif” to announce what was in my stuffing.
I proved my point and you can do the same with your “picky” eaters 👧👱♂️. Give this Old Fashioned Stuffing with Giblets a try, you’ll be surprised with the results and by how fast this side dish disappears! If this one doesn’t work, I also have two more tasty stuffing recipes; Saffron Rice Stuffing and Italian Sausage Stuffing
Bon Appétit!🍽
Check out these other delicious Thanksgiving side dish recipes…😀
– Squash à la Canadienne
– Mixed Mashed Potatoes
– Broccoli & Cauliflower Casserole
– Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds
– Winter Citrus Salad
– Vegetable Medley
– Green Bean Mushroom & Almond Casserole
and for even more side dish and vegetable recipes 🍆🥦, click on this link… Recipe Category • Sides & Vegetables
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Old Fashioned Stuffing with Giblets
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Ingredients
GIBLETS
- neck & giblets, rinsed
- coarse sea salt, such as Himalayan
- 1/4 large red onion, roughly chopped
- 2 large cloves garlic, pressed
- lots of sage (about 3 tbsp.)
- freshly ground black pepper, to taste (I always use mixed peppercorns)
STUFFING
- 1 box (5 oz.) croutons
- 2 cups hot low-sodium chicken broth
- 2 tbsp. fresh parsley, chopped tips & tricks
- 1 tbsp. ground sage
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 1 large clove garlic, pressed
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 cup celery stick, finely chopped tips & tricks
- 1/2 cup red onions, finely chopped
Directions
GIBLETS
- In a small saucepan, add neck and giblets (except liver which is brown and soft).
- Cover with 2/3 water, add some sea salt, onions, garlic, lots of sage and season with freshly ground black pepper.
- Set the heat to medium and simmer for about 2 1/2 hours, adding more water when needed.
- About half an hour before the cooking time is up, add the liver to the saucepan.
STUFFING
- When cooking time is done, strain turkey giblets. Cut them into very small pieces and add them to the crouton mixture.
- Cover with plastic wrap and transfer to the microwave. Cook for 2 minutes at high. After 40 seconds in the microwave, mix well and put it back for the remaining time.
- Remove from the microwave, give it a good stir, cover with plastic wrap and let it rest for 20 minutes. Before serving, reheat it.
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